Yakiimo Scones with Brown Sugar Streusel
In the heart of Japan’s culinary tradition lies a humble yet deeply cherished treat: yakiimo, or roasted Japanese sweet potatoes. This simple snack, with its sweet, creamy flesh and slightly charred skin, captures the essence of comfort food and holds a special place in the hearts of many.
Yakiimo is more than just a food item; it is a symbol of comfort and tradition. During World War II, when food was scarce, they became a crucial source of sustenance for many Japanese people. Today, they continue to evoke nostalgia and are a beloved part of Japan’s culinary heritage.
Paying homage to the beloved yakiimo, I made these Yakiimo Scones and they are to die for. Imagine biting into a warm, golden-brown scone, its exterior perfectly crisp while the inside is tender and moist, speckled with chunks of caramelized yakiimo. Each bite offers a delightful contrast of textures and a comforting sweetness, reminiscent of cozy autumn days. Enhanced with a hint of cinnamon or a drizzle of honey, these scones elevate the traditional tea-time treat to a whole new level of indulgence and warmth.
I loves scones, but one of my least favorite things about them is how dry they can get. With the combination of yakiimo inside of them, the scones are moist, as opposed to dry and flakey.
Brown Sugar Streusel
Brown sugar streusel is a topping that elevates scones to a whole new level of deliciousness. This crumbly, sweet mixture of brown sugar, flour, and butter adds a perfect textural contrast to the soft, tender crumb of the scone beneath it. When baked, the streusel forms a crisp, caramelized layer that provides a burst of sweetness and a satisfying crunch with every bite.
The rich, molasses notes from the brown sugar complement the buttery flavor of the scone, creating a harmonious balance that makes each mouthful irresistible. The streusel complements the nutty yakiimo flavors so well.
About Yakiimo
Yakiimo is made from satsumaimo, a variety of Japanese sweet potato known for its rich, sweet flavor and vibrant yellow flesh. The preparation is straightforward but requires patience and care. Sweet potatoes are slowly roasted over hot stones or in wood-fired ovens, allowing their natural sugars to caramelize and their flavors to intensify.
Looking for other ways to prepare Yakiimo besides in cookie-form? Visit my Yakiimo Crème Brûlée recipe or see here how to eat it in its purest form: as a regular ol’ baked sweet potato.
Yakiimo Scones with Brown Sugar Streusel
- Total Time: 60 minutes
Description
Yakiimo scones are a Japanese fusion pastry combining the flavors of roasted sweet potatoes (yakiimo) with the texture of traditional scones, creating a unique and delicious treat. These scones are topped with a brown sugar streusel that perfectly complements the flavors of nutty yakiimo.
Ingredients
Scones:
- 2 cups all-purpose flour (plus more for dusting)
- 1 tablespoon cinnamon
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 2 and 1/2 teaspoons baking powder
- 1/2 cup unsalted butter, frozen
- 1/2 cup heavy cream (plus 2-3 tbsp for brushing)
- 1 egg
- 1/2 tablespoon vanilla extract
- 1 1/3 cup yakiimo (roasted Japanese sweet potato)
Streusel Topping:
- 3 tbsp of butter, room-temperature
- 4 tbsp all-purpose flour
- 1/2 cup brown sugar
- 1/2 tablespoon ground cinnamon
Instructions
- Preheat your oven to 400 F (204 C). Once it’s heated, place your Japanese sweet potato inside (no need to wrap it). Bake for 90 minutes.
- Whisk together the flour, cinnamon, sugar, salt, and baking powder in a large bowl. Grate in the frozen butter using a box grater. Mix everything together with your hands until the mixture turns crumbly.
- Place the mixture in the freezer for about 20 minutes.
- Next, make the streusel. Place all ingredients for it into a medium-sized bowl and use a spoon to combine the ingredients and set aside.
- To a small bowl, whisk 1/2 cup heavy cream, the egg, and vanilla extract together. Add in the flour mixture and use a spoon to scrape out the yakiimo from its peel and mix everything together until well-combined.
- Dust a clean, flat surface with about 1/2 cup of flour. Knead the dough into a ball as best you can. Press the dough into a flat, round, shape, about 7-8 inches across.
- Use a knife to cut the shape into 8 triangles.
- Brush the scones with remaining heavy cream and top with the streusel.
- Preheat oven to 400 F (204 C).
- Place the scones on a greased baking sheet and place in the fridge for about 20 minutes.
- Give the scones 2 inches of space between each other on the baking sheet. Bake for 20 minutes or until golden brown.
- Prep Time: 400 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 8
2 responses to “”
Made these today and they’re incredible! Your recipe doesn’t mention when to add the yakiimo so I just mixed it with the wet ingredients before combining and that seemed to work fine. Thanks for such a delicious recipe!
So glad you loved them! Thanks for the catch, Sara! Still new to food blogging. Just added that in. 🙂